Baked Double Beef & Corn Quesadillas

Name: Baked Double Beef & Corn Quesadillas with Tomato Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Tomato Paste; 1 packet Tomato Salsa; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 500 g Beef Mince; 1 packet Cheddar Cheese; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 1 Carrot; 1 drizzle olive oil; 2 tbs water

with Tomato Salsa & Sour Cream

Get up to $200 off!

Bursting with tender Tex-Mex beef, juicy corn, and of course, melted cheese, this recipe sure hits the spot - and will be on the table faster than takeaway.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Paste

1 packet

Tomato Salsa

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1 packet

Light Sour Cream

(Contains: Milk;)

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

500 g

Beef Mince

1 packet

Cheddar Cheese

(Contains: Milk;)

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

(May be present: Soy, Gluten, Wheat.)

Carrot

Not included in your delivery

1 drizzle

olive oil

2 tbs

water

Nutritional Values

Calories1020 kcal

Energy (kJ)4260 kJ

Fat52 g

of which saturates22.4 g

Carbohydrate62.3 g

of which sugars16.7 g

Dietary Fibre8.6 g

Protein69.7 g

Sodium1310 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Grate carrot.
• Drain sweetcorn.

• Heat a large frying pan over high heat.
• Cook carrot, corn and beef mince (no need for oil!), breaking up with a spoon, until browned, 3-4 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and tomato paste. Cook until fragrant, 1-2 minutes.
• Add the water and stir to combine. Remove pan from heat and season with salt and pepper.

TIP: Add a dash more water to loosen the filling, if needed.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Arrange tortillas over a lined oven tray. Divide beef filling among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese.
• Fold empty half of each tortilla over to enclose filling, then press down with a spatula. Brush (or spray) tortillas with olive oil, then season.

Little cooks: Under adult supervision, lend a hand by assembling the quesadillas. Be careful, the filling is hot!

• Bake quesadillas until cheese is melted and tortillas are golden, 10-12 minutes.
• Spoon any overflowing filling and cheese back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Divide baked beef and corn quesadillas between plates.
• Top with a dollop of light sour cream and tomato salsa. Enjoy!

Little cooks: Show them how it's done and top the quesadillas with the sour cream and salsa. Enjoy!